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Commercial Foods IA (CD 8524)

Commercial Foods IB (CD 8525)

Commercial Foods IIA (CD 8526)

Commercial Foods IIB (CD 8527)

One and one-half credits per semester

Grades 10 - 12

Commercial Foods I and II are three-hour laboratory courses. Commercial Foods I involves training in all aspects of the food service industry.  Students learn valuable skills and techniques beginning with sanitation, safety, nutrition, meal planning, career basics, equipment and utensil identification and usage, and beginning food preparation needed by students for careers such as waiter/waitresses, bus boys, dishwashers, cafeteria workers, short order cooks, or fast food service workers. Applied job readiness is practiced in laboratory experiences.

Commercial Foods II curriculum focuses on more advanced training for the culinary field or post-secondary institution.  Students learn various cooking techniques and food preparation skills that   include working with: meats, fish, poultry, and shellfish; vegetables and fruits; grains and legumes; dairy and eggs; combination foods and baking.

to access the Commercial Foods Award page and to view student work.